Latest news with #InstituteofFoodTechnologists
Yahoo
20-05-2025
- Business
- Yahoo
IFT FIRST, Summer's Most Important Food Event, to Address Food Additives, GRAS, and the New Era of Global Food Safety
CHICAGO, May 20, 2025--(BUSINESS WIRE)--The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will address the most challenging food safety issues – from food additives and GRAS to recalls and regulatory changes – at IFT FIRST: Annual Event and Expo, the annual food research, science, and technology event that is being held July 13-16, 2025, at McCormick Place in Chicago. A keynote on "Food Additives: Reformulation and Regulatory Challenges" will share the latest perspectives on clean label and natural alternatives and the growing pressure for food and beverage manufacturers to reformulate products and replace synthetic additives, including colors, preservatives, and other functional ingredients. Featuring five top experts across legal, regulatory, and consumer advocacy, this keynote will discuss the complexities of replacing synthetic additives – including costs, technical hurdles, scalability challenges and what it will take for food companies to stay afloat in a rapidly changing food market. Other key sessions at IFT FIRST will focus on GRAS (Generally Recognized as Safe) regulations and the introduction of new food ingredients as well as navigating the FDA's new era of food safety. Meanwhile, a variety of scientific panels will address the role technology must play to enhance food safety, the food safety challenges having the biggest impact on public health, why food recalls are still so common, how international regulatory frameworks are impacting new food products, as well as addressing consumer confidence in food safety. In addition, a pre-event workshop on "NextGen Food Safety: Bridging Farm to Table with Smart Tech Solutions" is being hosted by IFT's Food Microbiology Division on July 12-13 from 8:00 a.m. – 4:30 p.m. CDT. Designed for agri-food professionals, the training will cover Hazard Analysis and Critical Control Points (HACCP), Good Agricultural Practices (GA), and the Food Safety Modernization Act (FSMA), among other topics. "Consumer expectations around food safety, transparency, and ingredient integrity are evolving, and the food system must rise to meet that demand," said IFT CEO Christie Tarantino-Dean. "At IFT FIRST, we bring together experts from across academia, industry, and government to tackle complex challenges head-on—and ensure that we're not just keeping up with change but driving it." IFT FIRST unites top experts throughout the science of food disciplines. Through cutting-edge scientific programming and multi-disciplinary discussions, IFT FIRST addresses the biggest issues impacting the food industry across novel technology and innovation, health and nutrition, sustainability and climate, food safety, and consumer insights. The dynamic expo floor, a celebration of the latest food innovations and technologies, features some of the top food, health, and wellness companies in the world launching or showcasing the products and solutions that will help usher in a new era of food. This year, the latest food ingredient innovations will be on full display, including Sensient's butterfly pea flower extract. The industry's first plant-derived natural blue source, butterfly pea flower extract was one of three natural food dyes recently approved by the FDA. Meanwhile, leading food safety companies such as Datacor will showcase software solutions that help food and beverage manufacturers uphold stringent food safety and compliance standards. Featuring capabilities like real-time production monitoring, full batch traceability, integrated quality control, and audit-ready documentation, these tools support proactive risk management and regulatory compliance across the supply chain. Register for IFT FIRST. Members receive special pricing to IFT FIRST. To learn more about becoming a member and taking advantage of networking and education opportunities year-round, email membershipinfo@ About IFT FIRST IFT FIRST: Annual Event and Expo is one of the most influential food technology events in the world as it unites instrumental leaders across the global food system to help shape the future of food. Each year, IFT FIRST (Food Improved by Research, Science, and Technology) convenes prominent food, health, and nutrition professionals across industry, academia, and government to collaborate, innovate, and educate. IFT FIRST features a dynamic expo floor that connects many of the top global food and wellness companies with buyers and those with purchasing influence, while also offering cutting-edge scientific programming that explores the hottest topics across the science of food. IFT FIRST also offers valuable networking opportunities, unique food competitions, and engaging interactive experiences to connect, enrich, and empower attendees in their missions to transform the global food system. For more information, go to About Institute of Food Technologists Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world's greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit View source version on Contacts Media ContactsDennis Van Milligen Director, External Relations Institute of Food Technologists630-853-3022 dvanmilligen@ Frannie Comstock Manager, PR and Organizational Communications Institute of Food Technologists513-374-8900 fcomstock@ Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Associated Press
20-05-2025
- Business
- Associated Press
IFT FIRST, Summer's Most Important Food Event, to Address Food Additives, GRAS, and the New Era of Global Food Safety
CHICAGO--(BUSINESS WIRE)--May 20, 2025-- The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will address the most challenging food safety issues – from food additives and GRAS to recalls and regulatory changes – at IFT FIRST: Annual Event and Expo, the annual food research, science, and technology event that is being held July 13-16, 2025, at McCormick Place in Chicago. A keynote on ' Food Additives: Reformulation and Regulatory Challenges ' will share the latest perspectives on clean label and natural alternatives and the growing pressure for food and beverage manufacturers to reformulate products and replace synthetic additives, including colors, preservatives, and other functional ingredients. Featuring five top experts across legal, regulatory, and consumer advocacy, this keynote will discuss the complexities of replacing synthetic additives – including costs, technical hurdles, scalability challenges and what it will take for food companies to stay afloat in a rapidly changing food market. Other key sessions at IFT FIRST will focus on GRAS (Generally Recognized as Safe) regulations and the introduction of new food ingredients as well as navigating the FDA's new era of food safety. Meanwhile, a variety of scientific panels will address the role technology must play to enhance food safety, the food safety challenges having the biggest impact on public health, why food recalls are still so common, how international regulatory frameworks are impacting new food products, as well as addressing consumer confidence in food safety. In addition, a pre-event workshop on 'NextGen Food Safety: Bridging Farm to Table with Smart Tech Solutions' is being hosted by IFT's Food Microbiology Division on July 12-13 from 8:00 a.m. – 4:30 p.m. CDT. Designed for agri-food professionals, the training will cover Hazard Analysis and Critical Control Points (HACCP), Good Agricultural Practices (GA), and the Food Safety Modernization Act (FSMA), among other topics. 'Consumer expectations around food safety, transparency, and ingredient integrity are evolving, and the food system must rise to meet that demand,' said IFT CEO Christie Tarantino-Dean. 'At IFT FIRST, we bring together experts from across academia, industry, and government to tackle complex challenges head-on—and ensure that we're not just keeping up with change but driving it.' IFT FIRST unites top experts throughout the science of food disciplines. Through cutting-edge scientific programming and multi-disciplinary discussions, IFT FIRST addresses the biggest issues impacting the food industry across novel technology and innovation, health and nutrition, sustainability and climate, food safety, and consumer insights. The dynamic expo floor, a celebration of the latest food innovations and technologies, features some of the top food, health, and wellness companies in the world launching or showcasing the products and solutions that will help usher in a new era of food. This year, the latest food ingredient innovations will be on full display, including Sensient's butterfly pea flower extract. The industry's first plant-derived natural blue source, butterfly pea flower extract was one of three natural food dyes recently approved by the FDA. Meanwhile, leading food safety companies such as Datacor will showcase software solutions that help food and beverage manufacturers uphold stringent food safety and compliance standards. Featuring capabilities like real-time production monitoring, full batch traceability, integrated quality control, and audit-ready documentation, these tools support proactive risk management and regulatory compliance across the supply chain. Register for IFT FIRST. Members receive special pricing to IFT FIRST. To learn more about becoming a member and taking advantage of networking and education opportunities year-round, email [email protected]. About IFT FIRST IFT FIRST: Annual Event and Expo is one of the most influential food technology events in the world as it unites instrumental leaders across the global food system to help shape the future of food. Each year, IFT FIRST (Food Improved by Research, Science, and Technology) convenes prominent food, health, and nutrition professionals across industry, academia, and government to collaborate, innovate, and educate. IFT FIRST features a dynamic expo floor that connects many of the top global food and wellness companies with buyers and those with purchasing influence, while also offering cutting-edge scientific programming that explores the hottest topics across the science of food. IFT FIRST also offers valuable networking opportunities, unique food competitions, and engaging interactive experiences to connect, enrich, and empower attendees in their missions to transform the global food system. For more information, go to About Institute of Food Technologists Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world's greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit View source version on CONTACT: Media Contacts Dennis Van Milligen Director, External Relations Institute of Food Technologists 630-853-3022 [email protected] Comstock Manager, PR and Organizational Communications Institute of Food Technologists 513-374-8900 [email protected] KEYWORD: UNITED STATES NORTH AMERICA ILLINOIS INDUSTRY KEYWORD: RESEARCH PHILANTHROPY TECHNOLOGY AGRICULTURE NATURAL RESOURCES FOOD/BEVERAGE FITNESS & NUTRITION FOUNDATION RETAIL SCIENCE FDA HEALTH FOOD TECH SOURCE: Institute of Food Technologists Copyright Business Wire 2025. PUB: 05/20/2025 09:07 AM/DISC: 05/20/2025 09:06 AM
Business Wire
20-05-2025
- Business
- Business Wire
IFT FIRST, Summer's Most Important Food Event, to Address Food Additives, GRAS, and the New Era of Global Food Safety
CHICAGO--(BUSINESS WIRE)--The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will address the most challenging food safety issues – from food additives and GRAS to recalls and regulatory changes – at IFT FIRST: Annual Event and Expo, the annual food research, science, and technology event that is being held July 13-16, 2025, at McCormick Place in Chicago. 'Consumer expectations around food safety, transparency, and ingredient integrity are evolving, and the food system must rise to meet that demand.' - IFT CEO Christie Tarantino-Dean. A keynote on ' Food Additives: Reformulation and Regulatory Challenges ' will share the latest perspectives on clean label and natural alternatives and the growing pressure for food and beverage manufacturers to reformulate products and replace synthetic additives, including colors, preservatives, and other functional ingredients. Featuring five top experts across legal, regulatory, and consumer advocacy, this keynote will discuss the complexities of replacing synthetic additives – including costs, technical hurdles, scalability challenges and what it will take for food companies to stay afloat in a rapidly changing food market. Other key sessions at IFT FIRST will focus on GRAS (Generally Recognized as Safe) regulations and the introduction of new food ingredients as well as navigating the FDA's new era of food safety. Meanwhile, a variety of scientific panels will address the role technology must play to enhance food safety, the food safety challenges having the biggest impact on public health, why food recalls are still so common, how international regulatory frameworks are impacting new food products, as well as addressing consumer confidence in food safety. In addition, a pre-event workshop on 'NextGen Food Safety: Bridging Farm to Table with Smart Tech Solutions' is being hosted by IFT's Food Microbiology Division on July 12-13 from 8:00 a.m. – 4:30 p.m. CDT. Designed for agri-food professionals, the training will cover Hazard Analysis and Critical Control Points (HACCP), Good Agricultural Practices (GA), and the Food Safety Modernization Act (FSMA), among other topics. 'Consumer expectations around food safety, transparency, and ingredient integrity are evolving, and the food system must rise to meet that demand,' said IFT CEO Christie Tarantino-Dean. 'At IFT FIRST, we bring together experts from across academia, industry, and government to tackle complex challenges head-on—and ensure that we're not just keeping up with change but driving it.' IFT FIRST unites top experts throughout the science of food disciplines. Through cutting-edge scientific programming and multi-disciplinary discussions, IFT FIRST addresses the biggest issues impacting the food industry across novel technology and innovation, health and nutrition, sustainability and climate, food safety, and consumer insights. The dynamic expo floor, a celebration of the latest food innovations and technologies, features some of the top food, health, and wellness companies in the world launching or showcasing the products and solutions that will help usher in a new era of food. This year, the latest food ingredient innovations will be on full display, including Sensient's butterfly pea flower extract. The industry's first plant-derived natural blue source, butterfly pea flower extract was one of three natural food dyes recently approved by the FDA. Meanwhile, leading food safety companies such as Datacor will showcase software solutions that help food and beverage manufacturers uphold stringent food safety and compliance standards. Featuring capabilities like real-time production monitoring, full batch traceability, integrated quality control, and audit-ready documentation, these tools support proactive risk management and regulatory compliance across the supply chain. Register for IFT FIRST. Members receive special pricing to IFT FIRST. To learn more about becoming a member and taking advantage of networking and education opportunities year-round, email membershipinfo@ About IFT FIRST IFT FIRST: Annual Event and Expo is one of the most influential food technology events in the world as it unites instrumental leaders across the global food system to help shape the future of food. Each year, IFT FIRST (Food Improved by Research, Science, and Technology) convenes prominent food, health, and nutrition professionals across industry, academia, and government to collaborate, innovate, and educate. IFT FIRST features a dynamic expo floor that connects many of the top global food and wellness companies with buyers and those with purchasing influence, while also offering cutting-edge scientific programming that explores the hottest topics across the science of food. IFT FIRST also offers valuable networking opportunities, unique food competitions, and engaging interactive experiences to connect, enrich, and empower attendees in their missions to transform the global food system. For more information, go to About Institute of Food Technologists Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world's greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit
CNET
13-05-2025
- Health
- CNET
Say Goodbye to Red Dye No. 3 and Hello to FDA-Approved Natural Food Dyes
The US Food and Drug Administration officially banned Red dye No. 3, a popular food coloring tied to thyroid cancer, in January of this year. Although the decision marks the beginning of the end for the additive, manufacturers still have time to phase it out of their products. On May 9, the FDA announced the approval of three natural food colors derived from natural sources: red algae, butterfly pea flower and calcium phosphate. Here's everything to know about the synthetic red dye and the newly approved natural dyes. What is Red No. 3? Red No. 3 -- also known as FD&C Red No. 3, erythrosine or Red 3 -- is a synthetic dye that is made from petroleum and adds a "bright, cherry-red color" to the products it is added to. In 1990, the FDA banned Red No. 3 in cosmetics, but no law barred the synthetic dye from being added to numerous types of foods and drinks in the decades that followed. The FDA cited the Delaney Clause as its reasoning behind the ban, which "prohibits FDA authorization of a food additive or color additive if it has been found to induce cancer in humans or animals." Although studies did show a link to cancer in laboratory rats, a link between the dye and cancer in humans has not been found. "While there are studies noting carcinogenicity in male rats, the FDA noted in their announcement that the hormonal mechanism through which the dye caused cancer in rats is specific to the animal and does not occur in humans," Bryan Hitchcock, chief science and technology officer of the Institute of Food Technologists, told CNET. Hitchcock added that the studies used large amounts of the dye, which is more than what the average human would consume when eating the foods that contain it. "Studies testing Red No. 3 for human safety have done so at amounts well above the average amount of consumption, as noted by various global regulatory bodies," he says. "The studies referenced by the FDA note that the rats were given roughly 200 times the likely maximum daily consumption of .25 mg/kg of body weight per day." Foods that contain Red No. 3 Here are 9 common types of foods that contain Red No. 3: Candy Cupcakes Cookies Frozen desserts Frostings Icings Certain Maraschino cherries Certain processed meats and meat substitutes Red No. 3 has previously been banned in other countries, including items that currently have Red No. 3 on their ingredient list are: Numerous types of Brach's candy, including Classic Jelly Beans, Spiced Jelly Beans and Conversation Hearts MorningStar Farms Plant-Based Bacon Strips Good Humor Strawberry Shortcake Frozen Dessert Bars Pez candy According to a list compiled by some drugs that have Red No. 3 include: Acetaminophen Doxycycline Monohydrate Gabapentin Vyvanse The Environmental Working Group has compiled a searchable database of food products that use the now-banned dye. As of April 29, 2025, the site had collected 3,225 products that list Red No. 3 as an ingredient. When do companies need to remove Red No. 3 from products? Despite the ban, don't expect to see the Red No. 3 ingredient disappear from ingredient lists too quickly. According to the FDA, companies have a couple of years to remove it from their products. "Manufacturers who use FD&C Red No. 3 in food and ingested drugs will have until January 15, 2027, or January 18, 2028, respectively, to reformulate their products," the FDA statement reads. What will replace Red No. 3? Red Dye No. 3 will soon be replaced by food coloring made from beets and other natural ingredients. istetiana/Getty Images Givaudan Sense Colour, a manufacturing company that creates natural food and drink colorings, highlighted three possible alternatives to Red No. 3 -- carmine, which is made from bugs; betacyanins, found in beetroots; and anthocyanins, derived from fruits and vegetables. California Assembly member Jesse Gabriel told NBC News that although synthetic dyes can be cheaper than other alternatives, he does not believe that the Red No. 3 ban will cause prices of the affected products to change. "We don't expect the price of any food to increase," he told the outlet. New natural food dyes approved by the FDA In May of this year, the FDA approved three natural food dye colors. The first is Galdieria extract blue, which is derived from a species of red algae. According to a press release, this food color has been approved to be added to "nonalcoholic beverages and beverage bases, fruit drinks, fruit smoothies, fruit juices, vegetable juices, dairy-based smoothies, milk shakes and flavored milks, yogurt drinks, milk-based meal replacement and nutritional beverages, breakfast cereal coatings, hard candy, soft candy and chewing gum." Butterfly pea flower has also been approved to create blues, purples and greens. This popular natural food dye is already used in sports drinks, teas, alcoholic beverages and more. However, the new approval now allows the dye to be used in "ready-to-eat cereals, crackers, snack mixes, hard pretzels, plain potato chips (restructured or baked), plain corn chips, tortilla chips and multigrain chips." Lastly, the mineral, chlorine phosphate, and its white color has been approved for "ready-to-eat chicken products, white candy melts, doughnut sugar and sugar for coated candies," per the release. Will Red 40 be banned? The FDA has not yet banned red dye No. 40, but discussions are ongoing. According to a press release from April 22, 2025, the FDA plans to eventually phase out all petroleum-based synthetic dyes, which include Red No. 40. Are other syntethic food colorings safe? After the Red No. 3 ban, there are now eight approved color additives (but this may change under the current administration). They are FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, Orange B, Citrus Red No. 2, FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6. Hitchcock says that so far, studies show that there is not a notable risk to consuming these dyes. "While science tells us that there is little to no risk in consuming other synthetic dyes, it is important that we continue to monitor and evaluate food ingredient safety," he says. "It is paramount that we continue to invest in more scientific research around the health of our foods to ensure safety and provide peace of mind for consumers." According to the FDA, the above dyes do not pose the same possible risks as Red No. 3, which is why they are still available for use in the US. But, some studies show possible links between certain dyes and potential health conditions. For example, some studies have linked Red 40 to hyperactivity, according to the Cleveland Clinic, but further studies are still needed to determine a direct link between the dye and the condition. When asked about the safety of other food dyes, Hitchcock highlighted the need for transparency from the FDA, which he says the agency has been addressing. "We believe there needs to be a clear framework for post-market review for food additive safety," Hitchcock says. "The FDA is actively working to address this issue as seen in their Development of an Enhanced Systematic Process for the FDA's Post-Market Assessment of Chemicals in Food. IFT believes that the FDA needs to bring forward a post-market assessment of chemical food safety that is transparent, scientifically grounded, constituent informed and timely." If a drink looks too red to be natural, it probably is. Images Does food coloring have a taste? Most foods contain food coloring in such small amounts that you won't notice a specific taste. However, some food coloring brands, types or certain colors (like red) may taste slightly bitter if a lot is used. The bottom line on Red No. 3 Red No. 3 has been fully banned in the US, but will continue to be used in food for the next two years as manufacturers work to change their recipes. However, some manufacturers are making changes much more quickly than that. In an email to CBS News, Keurig Dr Pepper said that a "new formula" for Yoo-hoo Strawberry Flavored Drink, which is currently made with Red No. 3 to help achieve its color, "will be on shelves before the end of the year."
Yahoo
30-01-2025
- Health
- Yahoo
Red Dye No. 3 Can be Found in These 9 Foods in Your Pantry
The Food and Drug Administration has officially revoked its authorization of Red No. 3 in food, drinks and ingested drugs across the country after two studies showed that when laboratory rats consumed the dye in high amounts, it caused cancer. The state of California banned the same dye and three other food additives in 2023, which gave manufacturers until 2027 to change their recipes. Then in 2024, California once again banned six more artificial dyes -- Blue 1, Blue 2, Green 3, Red 40, Yellow 5 and Yellow 6 -- from being served in public schools. Here's everything to know about the foods that have the synthetic dye. Best Places to Buy Groceries Online See at Cnet Red No. 3 -- also known as FD&C Red No. 3, erythrosine or Red 3 -- is a synthetic dye that is made from petroleum and adds a "bright, cherry-red color" to the products it is added to. In 1990, the FDA banned Red No. 3 in cosmetics, but no law barred the synthetic dye from being added to numerous types of foods and drinks for decades to come. The FDA cited the Delaney Clause as its reasoning behind the ban, which "prohibits FDA authorization of a food additive or color additive if it has been found to induce cancer in humans or animals." Although studies did show a link to cancer in laboratory rats, a link between the dye and cancer in humans has not been found. "While there are studies noting carcinogenicity in male rats, the FDA noted in their announcement that the hormonal mechanism through which the dye caused cancer in rats is specific to the animal and does not occur in humans," Bryan Hitchcock, chief science and technology officer of the Institute of Food Technologists, told CNET. Hitchcock added that the studies used large amounts of the dye, which is more than what the average human would consume when eating the foods that contain it. "Studies testing Red No. 3 for human safety have done so at amounts well above the average amount of consumption, as noted by various global regulatory bodies," he says. "The studies referenced by the FDA note that the rats were given roughly 200 times the likely maximum daily consumption of .25 mg/kg of body weight per day." Candy Cakes Cupcakes Cookies Frozen desserts Frostings Icings Certain Maraschino cherries Certain processed meats and meat substitutes Some specific items that currently have Red No. 3 on its ingredient list are: Numerous types of Brach's candy, including Classic Jelly Beans, Spiced Jelly Beans and Conversation Hearts MorningStar Farms Plant-Based Bacon Strips Good Humor Strawberry Shortcake Frozen Dessert Bars Pez candy According to a list compiled by some of the drugs that have Red No. 3 in them include: Acetaminophen Doxycycline Monohydrate Gabapentin Vyvanse Despite the ban, don't expect to see the Red No. 3 ingredient disappear from ingredient lists too quickly. According to the FDA, companies will have until 2027 or 2028 to remove it from their products. "Manufacturers who use FD&C Red No. 3 in food and ingested drugs will have until January 15, 2027, or January 18, 2028, respectively, to reformulate their products," the FDA's statement reads. Givaudan Sense Colour, a manufacturing company that creates natural food and drink colorings, highlighted three possible alternatives to Red No. 3. They include carmine, which is actually made from bugs; betacyanins, found in beetroots; and anthocyanins, derived from fruits and vegetables. California assemblymember Jesse Gabriel told NBC News that although synthetic dyes can be cheaper than other alternatives, he does not believe that the Red No. 3 ban will cause prices of the affected products to change. "We don't expect the price of any food to increase," he told the outlet. As for alternative synthetic dyes, Red 40, which is not banned by the FDA, can also help achieve a bright red color, so it is also a possible alternative that manufacturers will choose. After the Red No. 3 ban, there are now eight color additives approved by the FDA. They are FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, Orange B, Citrus Red No. 2, FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6. Hitchcock says that so far, studies show that there is not a notable risk to consuming these dyes. "While science tells us that there is little to no risk in consuming other synthetic dyes, it is important that we continue to monitor and evaluate food ingredient safety," he says. "It is paramount that we continue to invest in more scientific research around the health of our foods to ensure safety and provide peace of mind for consumers." According to the FDA, the above dyes do not pose the same possible risks as Red No. 3, which is why they are still available for use in the US. But, some studies show possible links between certain dyes and potential health conditions. For example, some studies have linked Red 40 to hyperactivity, according to the Cleveland Clinic, but further studies are still needed to determine a direct link between the dye and the condition. When asked about the safety of other food dyes, Hitchcock highlighted the need for transparency from the FDA, which he says the agency has been addressing. "We believe there needs to be a clear framework for post-market review for food additive safety," Hitchcock says. "The FDA is actively working to address this issue as seen in their 'Development of an Enhanced Systematic Process for the FDA's Post-Market Assessment of Chemicals in Food.' IFT believes that the FDA needs to bring forward a post-market assessment of chemical food safety that is transparent, scientifically grounded, constituent informed and timely." Red No. 3 has been fully banned in the US, but it will continue to be used in food for the next two years as manufacturers work to change their recipes. However, some manufacturers are making changes much more quickly than that. In an email to CBS News, Keurig Dr Pepper said that a "new formula" for Yoo-hoo Strawberry Flavored Drink, which is currently made with Red No. 3 to help achieve its color, "will be on shelves before the end of the year."
